We can all remember our grandma’s special recipes.
Maybe it was wonderfully chewy, not-too-sugary Christmas cookies that paired so well with hot chocolate. Or maybe it was a perfectly roasted chicken, complete with crispy sliced red potatoes.
Whatever it was, no one could make it quite like your grandmother did, and other versions always seemed to be missing something.
Have you ever wondered how they did it? Well, besides the magic grandmother touch that the rest of us don’t have (at least, not yet), many of them rely on tried-and-true recipes that they’ve honed, tweaked, and perfected over the years.
They know exactly how much of each ingredient to use, exactly what shade of golden brown something should be baked to, and how adding something unexpected can make all the difference.
One example of a lady who knows how to make a recipe pop is Sharon Lauro.
Lauro is a grandmother known for her bread pudding recipe. She and her sister learned it from their mother, who in turn learned it from her mother, so the recipe has a special meaning to. “It touches home,” she says.
She describes her recipe as a “simplified” version of bread pudding, which means it’s easy enough for anyone to do. You’ll need a casserole dish and a rectangular baking pan.
Watch the video to see Lauro whip up her bread pudding right in her own kitchen, and hear her story, too.
“Making my favorite food is a blessing,” Lauro says, and it’s hard to argue with that. SHARE her recipe with anyone who loves a simple treat!
- 2 cups milk
- 2 eggs, lightly beaten
- pinch salt
- 10 slices cinnamon raisin bread (or bread of your choice)
- Preheat oven to 350 degrees.
- Bring milk and butter to a boil and set aside.
- Mix eggs and sugar in a large bowl.
- Slice your bread into cubes and stir into the egg mixture.
- Pour milk mixture over the bread and stir until well mixed and bread is soaked and coated.
- Scoop into an ungreased 1 1/2-quart casserole dish.
- Place casserole dish into a hot baking pan of water and place both in the oven.
- Bake 40-45 minutes, or until it springs about an inch from the casserole dish's edge, or until a knife comes out clean. Serves 8 (or more!)
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